Canalejo, D.; Martínez-Lapuente, L.; Ayestarán, B.; Pérez-Magariño, S.; Doco, T.; Guadalupe, Z. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules2023, 28, 6477.
Canalejo, D.; Martínez-Lapuente, L.; Ayestarán, B.; Pérez-Magariño, S.; Doco, T.; Guadalupe, Z. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules 2023, 28, 6477.
Canalejo, D.; Martínez-Lapuente, L.; Ayestarán, B.; Pérez-Magariño, S.; Doco, T.; Guadalupe, Z. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules2023, 28, 6477.
Canalejo, D.; Martínez-Lapuente, L.; Ayestarán, B.; Pérez-Magariño, S.; Doco, T.; Guadalupe, Z. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules 2023, 28, 6477.
Abstract
Most authors have investigated the role of mannoproteins on wine quality but very few analyze the use of grape derived polysaccharides as they are not commercially available. Purified grape derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavour. Phenolics and volatile compounds were analyzed in control and wines treated with WPP, DWRP and commercial mannoproteins (CM) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed as good modulators of wine aroma and astringency. Improvement of wine aroma was related to an increase of all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented higher retention of volatile compounds, and DWRP extract showed more positive effects on the overall aroma. Our novel results open the possibility of obtaining valuable polysaccharides from distilled washing residues of wine-pomaces, which could promote its valorization as by-product. This is the first time to describe the potential use of this by-product.
Keywords
rhamnogalacturonans type II (RG-II); mannoproteins (MP); polysaccharides rich in arabinose and galactose (PRAG); winemaking by-products; volatiles; phenols sensory quality
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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